Steamed Mussels in Fennel Pernod Broth
Yield
3 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
fennel bulb
chopped |
*
|
| 1 | cup |
onions
julienned |
|
| 3 | tablespoons |
shallots
minced |
|
| 2 | tablespoons |
garlic
minced |
|
| ½ | cup |
pernod
|
* |
| ½ | cup |
italian plum (roma) tomatoes
peeled, chopped |
|
| 2 | cups |
white wine
|
*
|
| 40 | each |
mussels
cleaned, beards removed |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | loaf |
french bread
crusty |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 237 | ml |
fennel bulb
chopped |
*
|
| 237 | ml |
onions
julienned |
|
| 45 | ml |
shallots
minced |
|
| 3E+1 | ml |
garlic
minced |
|
| 118 | ml |
pernod
|
* |
| 118 | ml |
italian plum (roma) tomatoes
peeled, chopped |
|
| 473 | ml |
white wine
|
*
|
| 4E+1 | each |
mussels
cleaned, beards removed |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | loaf |
french bread
crusty |
*
|
Directions
In a large sauté pan, heat the olive oil.
When the oil is hot, sauté the fennel, onions and shallots for 2 minutes.
Add the garlic.
Remove the sauté pan from the heat and add the Pernod.
Place the sauté pan back on the heat and flame the vegetables for 1 minute.
Season with salt and pepper.
Stir in the tomatoes and wine and bring the liquid to a simmer.
Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes.
Discard any mussels that do not open their shell.
Remove the mussels and let the broth cook for 2 minutes.
Season the broth with salt and pepper, if needed.
Remove the broth from the heat.
Divide the mussels between two large shallow bowls.
Spoon the broth over the mussels.
Serve the mussels with the crusty bread.
